I came across this recipe in Anna Del Conte’s memoirs, Risotto with Nettles. I haven’t as yet found a child who doesn’t like it. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 375g dried spaghetti

  • 50g unsalted butter

  • 1 tsp Marmite or more, to taste

  • Freshly grated Parmesan cheese, to serve


  • 1.

    Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.

  • 2.

    When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve.

  • 3.

    Reserve a cup of pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required.

  • 4.

    Serve with plenty of grated parmesan cheese.

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